Wine Standards
Winery record
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Guidance notes
The law requires you to keep accurate records of specified winery operations. These records must be
kept for at least 5 years after bottling. With certain exceptions, entries in records must be completed not
later than the day after the operation. Details of enrichment however must be entered on the same day.
The use of the Winery Record form (WSB 20) is not compulsory. If you wish to use your own system, which
may be electronic or paper-based, you should ensure that you include the information set out in the Winery
Record, especially with regard to the requirements of the Quality/Regional Wine Schemes.
General
Pre-fermentation details of each consignment of grapes received at the winery should be recorded in a bulk
arrivals book. Please ensure each winery record Unique reference number, which you allocate, relates to a
single fermentation. Where successive pressings of grapes are vinified separately, a fermentation suffix
should be shown on another form. Spoiled forms should be retained in the records.
If you have any queries about completing this form please contact your local inspector. Details of local
inspectors are available at www.food.gov.uk/wine
Numbered sections
1. Fermentation No.
As designated by the winemaker. To be retained until bottling or until all the wine has been transferred to
another fermentation number.
2. Fermentation Vat No.
The number given to an individual fermentation vat or barrel to comply with HMRC requirements.
3. Name of vineyard
Name of vineyard for which wine is made.
4. Vintage year
e.g. 2000.
5. Label description and category of wine (PDO/PGI/Varietal/non geographical wine)
Intended description including vine variety(ies), vintage, additional geographical units.
Sections 6–10 inclusive
To be completed for each consignment of grapes used in this fermentation. For each post-fermentation
movement, complete box 19.
6. Delivery date
Date of arrival of own grapes or grapes from another vineyard.
7. Details of grapes, supplier, vine variety and vineyard where harvested
Name of supplier(s) (or ‘Own’), grape variety(ies), name and County of grower’s vineyard.
8. CAD Reference
Reference number, a CAD No. (your WSB ref no, a serial number allocated by you and the year e.g.
WSBxxxxx/01/2011) if the distance between vineyard and winery exceeds 40km or collection of grapes
is made by the winery.
13. Enrichment
All boxes to be completed when appropriate. ‘Notification of Enrichment’ to WSB 48 hours in advance of first
operation. Separate stock record of sucrose is required.
WSB 20 (Rev. 8/12)
Page 1 of 5
14. Details of other fermentation materials used
Complete when appropriate.
15. De-acidification – wine
All boxes to be completed when appropriate. Separate stock record of products used for de-acidification
is required.
16. Sweetening
Box for ‘Supplier’ of sweetening agent must show name and county of production. Separate stock record of
product used is required. Quantity in (hl) after treatments is essential baseline for section 20 (quantity at
start hl).
17. Sparkling Wine
Tirage Liqueur – sucrose or grape must as specified in Regulation 606/2009. Maximum increase in total
alcohol 1.5%.
Expedition Liqueur – sucrose or grape must as specified in Regulation 606/2009. Maximum increase in actual
alcohol 0.5%.
Start date – for secondary fermentation.
Finish date – when wine released for sale.
There are minimum time periods for production of Quality Sparkling Wine – see Regulation 606/2009.
18. Final analysis
Details for the winemaker’s use, e.g. pH and stabilisation of wine.
19. Inward/Outward movements
Complete on every occasion after fermentation of additions or reductions to this fermentation No. (1.),
or on transfer between vats. Either sections 6 to 10 or section 19 should account for all grapes/wine/must up
to despatch from winery in bulk or into bottles. Fermentation No. of addition should show fermentation No.
wine is transferred to (if reduction) or transferred from (if addition).
20. Sulphur Dioxide additions
Total SO2 levels should be recorded (free SO2 may also be noted).
21. Record No.
Relates to bottling records.
WSB 20 (Rev. 8/12)
Page 2 of 5
Wine Standards
Unique reference number
Winery record
1
Fermentation No.
2
Fermentation Vat No.
3
Vineyard
4
Vintage
5
Wine description + QW/RW/Varietal/Wine status
6 Delivery
date
7 Details of grapes, supplier, vine variety,
vineyard where harvested
8 Delivery note
or CAD No.
9 Quantity
(hl) or
weight (kg)
10 0OE=
%vol
11 De-acidification – must, new wine in fermentation
Date of operation:
DD
MM
Juice to be de-acidified (hl):
YYYY
Acid present in juice (g/l):
CA CO3 per 1 g/l per hl (kg):
Acid required in juice (g/l):
CA CO3 required (kg):
Acid to be removed from juice (g/l):
12 Pre-fermentation measurements
Acidity (pH):
Acidity (Tartaric) (g/l):
Total vol. must (hl):
13 Enrichment (for details of application, refer to WSB 10 (Notification of Enrichment))
Details of operation/date:
DD
MM
Sugar per hl required (kg):
YYYY
Natural alcohol of juice (% vol):
Sugar to be added (kg):
Alcoholic strength required (% vol):
Quantity increase at 1 kg = 0.6 l:
Alcoholic increase in wine (% vol):
Total quantity after enrichment (hl):
WSB 20 (Rev. 8/12)
Page 3 of 5
Unique reference number
14 Detail of other fermentation materials used
Date:
Quantity yeast used (kg):
DD
Quantity Bentonite used (kg):
MM
YYYY
MM
YYYY
Date:
DD
Other materials:
15 De-acidification – wine (for details of application refer to WSB 14 (Wine De-acidification Notification))
Acid present in wine (g/l):
Wine to be de-acidified (hl):
Acid required in wine (g/l):
Ca CO3 per 1 g/l per hl (0.067 kg/hl):
Acid to be removed from wine (g/l):
Ca CO3 required (kg):
Date of operation:
DD
MM
YYYY
16 Sweetening
Date of operation:
DD
MM
Details of sweet reserve (or CGM, RCGM):
YYYY
Quantity of wine to be sweetened (hl):
Supplier:
Actual alcohol present in wine (g/l):
CAD No.:
+ Residual sugar (17 g/l = 1% vol):
Actual alcohol in must (% vol):
= Total alcohol present in wine (% vol):
+ Residual sugar (17 g/l = 1% vol):
Wine after sweetening – Total alcohol:
= Total alcohol of must (% vol):
Wine after sweetening – Quantity (hl):
Quantity of must used (hl):
17 Sparkling wine
Volume of cuvee:
Alcohol – actual % vol:
Tirage liqueur (l):
Alcohol – total % vol:
Expedition liqueur (l):
Secondary fermentation and disgorgement:
Start date:
DD
MM
WSB 20 (Rev. 8/12)
Finish date:
YYYY
DD
MM
Disgorgement date:
YYYY
DD
MM
YYYY
Page 4 of 5
Unique reference number
18 Final analysis
pH:
SO2 – free (mg/l):
Total acidity (g/l):
SO2 – total (mg/l):
Alcohol – actual (% vol):
Heat/cold stabilised:
Alcohol – potential (% vol):
Total quantity (hl):
Alcohol – total (% vol):
19 Inward/outward movements
Date
Type of operation
Quantity Fermentation Moved to/from
at start
No. of addition fermentation
(hl)
vat No.
Quantity Amount transferred
at end
(hl)
20 Sulphur dioxide additions
Date
SO2 present in
wine (mg/l)
Amount of SO2 added (mg/l)
SO2 after addition (mg/l)
21 Details of bottling
Date
Record No. Bottle size
WSB 20 (Rev. 8/12)
No. filled
Volume
bottled (l)
Quantity lost (l)
Page 5 of 5